This post may contain affiliate links. Please read our disclosure policy.
Get ready to make Carrot Ginger Soup one of your go-to recipes. It’s the perfect combination of sweet and hearty, with a warm little kick from the ginger. It’s so simple to make, you’ll wonder how you went this long without it in your family favorites!
Why I Love Carrot Ginger Soup
- Simple and Tasty: Whip up carrot ginger soup with just a handful of ingredients, perfect for a hassle-free and satisfying meal.
- Flavorful Bliss: The delicious, warming flavors of carrot ginger soup will never fails to bring a smile to you and your family’s face.
- Plan Ahead with Ease: Carrot ginger soup is conveniently freezer-friendly, making it a time-saving option when you want to prep meals in advance without compromising on taste or quality. Looking for more soups to make ahead and freeze? Try these 20 Cozy Soups and Stews for Chilly Days!
Ingredients for Carrot Ginger Soup
Not only is this recipe addicting to eat, but it’s made by only using a few ingredients. Most of which you may already have on hand. Here’s what you need to make your new favorite soup:
- Carrots: The star of the soup. They cook down sweet and silky, and give it that gorgeous bright orange color.
- Ginger: Adds a warm, slightly spicy bite that balances the sweetness of the carrots and gives the soup its signature flavor.
- Onion: Adding an onion in this recipe gives this soup a rich umami flavor and a slight sweetness that takes it to the next-level.
- Vegetable Stock: I use vegetable stock in this recipe so that it can be vegetarian, but if you have no preference, chicken stock works great too!
How to Make Carrot Ginger Soup
1. Sauté the Onion: Heat olive oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
2. Add Ingredients and Simmer: Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
3. Purée the Soup: Puree the soup using in a blender or with an immersion blender until creamy and smooth.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
3. Serve with Toppings: Serve topped with a dollop of yogurt, sour cream or crème fraiche and pumpkin seeds if desired.
Storage/Freezing Instructions
Storage: To store carrot ginger soup in the refrigerator, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freezing is an excellent option. Once the soup has cooled, ladle it into freezer-safe containers, leaving some space at the top for expansion. Seal the containers tightly, label them with the date, and place them in the freezer for up to 3 months.
More Simple Soup Recipes
- Crock Pot Black Bean Soup
- Broccoli Soup
- Spiced Carrot Cauliflower Soup
- Roast Vegetable Soup
- Butternut Squash and Apple Soup
Delicious and heart warming, hopefully this Carrot Ginger Soup will be in your weekly rotation all winter long! Let me know in the comments what you think or tag me on social media if you make this one!
Carrot Ginger Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 16 ounces baby carrots (you could also use whole carrots, peeled and chopped)
- 2 tablespoons fresh ginger, peeled and chopped
- 1 teaspoon kosher salt
- 32 ounces low sodium vegetable stock (you could also use low sodium chicken stock if you don't need this to be vegetarian)
Instructions
- Heat the oil in a stock pot over medium heat and sauté the onion for 4-5 minutes or until translucent.
- Add the stock, ginger, carrots and salt, bring the liquid to a boil, reduce to a simmer and cook for 15-20 minutes or until carrots are fork tender.
- Puree the soup using a hand blender or in a blender until creamy and smooth.
- Serve topped with a dollop of yogurt, sour cream or crème fraiche if desired.
Super yummy!!! DS loved it!!!
This is delicious, but I might use a tad less ginger next time. My girls thought it was a little “spicy.” We added sour cream and some pepitas for crunch and protein. Yum!
They are both the same but different although they taste the same. Stock is make with bones and broth is made with the meat 🙂
Probably a super dumb question, but is stock the same as broth? Thanks!
It’s true that baby carrots are typically washed in a chlorine-and-water solution before packaging (as are other ready-to-eat fresh vegetable products) but they’re not soaked in it, and they are rinsed in potable water. The point of the chlorinated water is to protect consumers’ health by reducing bacteria that could cause foodborne illnesses.
you can but fresh ginger tastes a lot better with this recipe since ginger is one of the star ingredients. I would use 1 Tbsp of ground ginger in this recipe since ground ginger is stronger in flavor.
Could dried ginger powder be used if I don’t have fresh ginger?
The baby carrots are not a great choice as they are soaked in chlorine.
Just use a pound of regular carrots. I think she was just trying to make the recipe super easy for busy moms.
What about regular carrots? They are cheaper and I hears they’re healthier. Thoughts?
I logged on to make the eggplant burgers but came across this soup and made it instead. Simple and yummy. Thanks!
Great way to use up the baby carrots that languish in the crisper at the end of the week!
I added it with the carrots. It was so delicious and as always easy to prepare.
I am adding this to my recipes to try list! When do you add the ginger?
the ginger is added with the stock and carrots.
hi lovely recipe but you have not used the Ginger